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Ellen Sullivan's Lavender Tenderloin
- 2 tablespoons dried food-quality lavender buds
- 2 tablespoons fennel seeds
- 1 tablespoon whole black peppercorns
- 1 tablespoon whole white peppercorns
- 1 1/2 teaspoon dried thyme
- One 4 1/2-pound whole beef tenderloin, trimmed and silverskin removed
- 2 tablespoons olive oil
Directions:View on Epicurious
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